Coffeecake 

Makes 2 9x13 cakes!

-Cake-
4 1/2 c flour
1 c sugar
2 T baking powder
2 t soda
2 t salt
1 t nutmeg
3 eggs
1 c applesauce
1 c melted and cooled butter
1 c buttermilk
-Topping-
1 c melted and cooled butter
1 1/2 c flour
1 1/2 c finely chopped walnuts
1 c sugar
1/2 c brown sugar
1/2 t salt

-Fruit-
about 4 c (1 qt) any thickened fruit topping

(Preheat oven to 400* then turn it down after cakes are in.)
-Topping-  In mixer with wire whips mix flour, nuts and sugars.  Mix in butter.
-Cake-  mix flour, sugar, powder, soda, salt, and nutmeg.  In mixer bowl with wire whips beat eggs.  Mix in applesauce, buttermilk and butter.  Stir in dry ingredients just until thoroughly mixed, but not overmixed.
-Fruit Topping-  For cranberry topping: Using 2 bags of frozen cranberries, boil them in 1 c water and 1 c sugar with a 1/4 t of salt. Simmer about 5 minutes until saucy and half of the berries have popped.  Cool slightly to use.  For blueberry topping: Boil 4 c frozen blueberries with 1/4 c sugar and 2 T clear jel.  Simmer a minute or two until clear jel is dissolved.  Peach topping: make sure to use enough clear jel to make a thick peach topping and use about a quart for the two cakes.
-Putting it all together- Bake in two 9x13 pans or two 10x14 pans.  Spray pans, scrape in batter.  Spoon topping over batter.  Sprinkle crumb topping over the top.  Bake at convection bake 350* about 35-40 minutes until well browned and firm on top.

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